This basic dough recipe uses a mixture of all-purpose and whole-wheat flour. It's easy to mix up and works well for dinner rolls, focaccia and more.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl combine 1/3 cup of the all-purpose flour, 1/3 cup warm water, and the yeast. Beat with a wooden spoon until smooth. Cover loosely with plastic wrap or foil. Let stand at room temperature for at least 8 hours or overnight to ferment.

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  • Gradually stir 3/4 cup warm water into the yeast mixture. Stir in whole-wheat flour and salt. Stir in as much of the remaining all-purpose flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).

Nutrition Facts

103 calories; protein 3g 6% DV; carbohydrates 22g 7% DV; exchange other carbs 1.5; dietary fiber 2g 8% DV; sugars -1g; fat -1g -1% DV; saturated fat -1g -5% DV; cholesterol -1mg; vitamin a iu -1IU; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 147mg 6% DV.